Tender shrimp, golden seared scallops, and a silky Parmesan cream sauce come together in under 30 minutes for a dinner that feels restaurant-elegant but couldn’t be easier to make.
If you’re looking for a creamy seafood dinner that comes together fast without sacrificing that “special occasion” feel, this Shrimp & Scallop Cream Casserole delivers every time.
Sea scallops are seared until golden, plump shrimp are cooked to tender perfection, and both get folded into a rich, garlicky Parmesan cream sauce with just a hint of smoky paprika. It’s comforting without being heavy, elegant without being fussy — and ready in about 25 minutes start to finish.
The Dish Details
A short sear locks in flavor on the scallops and shrimp, while a quick stovetop cream sauce ties everything together without ever needing the oven.
- Flavor: Rich, garlicky, and creamy with a subtle smoky note from paprika
- Texture: Golden seared seafood in a smooth, velvety sauce
- Difficulty: Easy — one skillet, straightforward steps
- Occasion: Weeknight dinners, date nights, small gatherings
- Time-Saving: Ready in about 25 minutes, no oven required
Gather Your Ingredients
This is a stovetop-only recipe, so there’s no baking dish needed — just a good skillet and a handful of pantry staples.
- Sea scallops — look for dry-packed scallops for the best sear and flavor.
- Peeled shrimp — any size works, just adjust cook time slightly for larger shrimp.
- Seafood stock or chicken broth — builds the base of the sauce.
- Fish stock powder — deepens the seafood flavor.
- Butter — for searing and building the sauce.
- Shallot and garlic — the aromatic base.
- Heavy cream — for a smooth, rich sauce.
- Parmesan cheese — adds savory depth and helps thicken the sauce.
- Paprika — a touch of smoky warmth.
- Salt and black pepper — to taste.
- Fresh parsley — for a bright finishing touch.
Ingredient Substitutions + Variations
- Seafood stock — swap with chicken broth or vegetable broth.
- Heavy cream — half-and-half works in a pinch, though the sauce will be slightly less rich.
- Parmesan — try pecorino or grana padano for a similar sharp, salty bite.
- Paprika — smoked paprika adds even more depth if you have it on hand.
- Parsley — chives or fresh dill also work well here.
How to Make Shrimp & Scallop Cream Casserole
- Pat the scallops dry, season with salt and pepper, and sear in butter for 1–2 minutes per side until golden. Remove and set aside.
- In the same skillet, cook the shrimp for 1–2 minutes per side until pink and tender. Remove and set aside with the scallops.
- Melt the remaining butter and cook the shallot and garlic until fragrant and softened.
- Pour in the stock, stir in the fish stock powder, and simmer briefly. Add the cream, Parmesan, paprika, salt, and pepper to build the sauce.
- Return the shrimp and scallops to the skillet, spoon the sauce over the top, and let everything warm together for a few minutes.
- Garnish with fresh parsley and serve warm.
Make-Ahead, Storage & Reheating Tips
Make-Ahead – This dish is best made fresh, since scallops and shrimp can turn rubbery if reheated too long. If you want to get ahead, chop the shallot and garlic in advance and measure out the sauce ingredients so the actual cooking takes just minutes.
Storage & Reheating – Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat, or in short bursts in the microwave, just until warmed through — avoid overheating so the seafood stays tender.
What to Sip
A creamy, garlicky seafood dish calls for something crisp to cut through the richness.
- A dry Sauvignon Blanc or unoaked Chardonnay keeps things bright and balanced.
- For something with a little more texture, try a Champagne or dry sparkling wine — the bubbles play beautifully with the cream sauce.
- Prefer non-alcoholic? Sparkling water with a squeeze of lemon keeps the palate clean between bites.
What to Serve with Shrimp & Scallop Cream Casserole
This dish is rich and creamy, so it pairs best with something simple that can soak up the sauce or add a little freshness.
- Keep It Simple – Crusty bread or a warm baguette is perfect for mopping up every last bit of sauce.
- Add Some Starch – Buttered pasta or steamed rice turns this into a heartier meal.
- Go Fresh – A light green salad or simply steamed asparagus balances out the richness.
Frequently Asked Questions
Can I use frozen shrimp and scallops?
Yes, just make sure they’re fully thawed and patted very dry before searing excess moisture will prevent that golden crust from forming.
What can I use instead of fish stock powder?
If you don’t have fish stock powder, a splash of extra seafood or chicken broth works fine, or a small amount of shrimp bouillon if you have it.
Can this be made ahead for a dinner party?
It’s best served fresh since the seafood can overcook when reheated, but you can prep all the ingredients ahead of time so it comes together in just a few minutes at serving time.
Shrimp & Scallop Cream Casserole
Ingredients
Method
- Sear the Scallops: Pat the scallops dry and season lightly with salt and black pepper. Melt 1 tbsp butter in a skillet over medium-high heat and sear the scallops for 1 to 2 minutes per side, until golden. Remove and set aside.
- Cook the Shrimp: In the same skillet, add the shrimp and cook for 1 to 2 minutes per side, until pink and tender. Remove and set aside with the scallops.
- Build the Flavor: Melt the remaining butter in the skillet. Add the shallot and garlic, then cook for 1 to 2 minutes, until fragrant and softened.
- Make the Creamy Sauce: Pour in the seafood stock or chicken broth and stir in the fish stock powder. Simmer for 2 minutes, then add the heavy cream, Parmesan cheese, paprika, salt, and black pepper.
- Add the Seafood: Return the shrimp and scallops to the creamy sauce. Spoon the sauce over the seafood and let everything warm together for 2 to 3 minutes.
- Garnish and Serve: Sprinkle with fresh parsley and serve warm. Pairs beautifully with rice, pasta, or crusty bread.
